Preheat oven to 350°F. In a large bowl, combine flour, coconut, flaxseeds, baking soda and salt.
To dry mixture, stir in oil, maple syrup, vanilla and almond extract.
Scoop dough onto a large rimmed parchment-lined baking sheet in 2-tbsp mounds, about ½ inch apart, making about 12 cookies. With your knuckle, press a dent into the middle of each. Fill each dent with jam, being careful not to overflow, about ½ tbsp per cookie. Bake for 18 to 20 minutes, until golden brown. Set aside to cool on sheet.
The humble crumble gets dressed up for the holidays with almonds and almond extract in the topping and a touch of cardamom in the whipped cream. Look for pears that are ripe but not overly so – they should be tender at the stem, but not mushy.